Prepare a charcoal grill or preheat broiler. In a heavy saucepan with tight-fitting lid, cook the potatoes in 2 inches of boiling water until tender, approximately 15 minutes.

Drain potatoes. Cool slightly and thread onto skewers.

In a small bowl, mix together remaining ingredients. Place potato skewers on the grill 3-4 inches above the glowing embers. Brush the skewers with the rosemary mixture. Grill, basting and turning several times, until the potatoes are lightly browned, approximately 10-12 minutes.

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